What do you serve wiener schnitzel with

Hurrah for clean plates and no fuss! Just as yum as your regular schnitzel, this version has been given a healthy makeover thanks to the trick of baking the chicken instead of frying. Packed full of flavour, this schnitzel has a bit of flair thanks to the easy-peasy addition of garlic powder to its crumb.

Great for using up leftovers and perfect for lunch boxes, this schnitz sambo is ridiculously good. Why, an EASY chicken schnitzel, of course. This one comes with its own snow pea salad to boot. A hint of parmesan cheese in the crunchy coating for this little number gives a cheesy flavour, which only adds to the deliciousness.

Dig in! Find panko breadcrumbs in the Asian aisle of supermarket. They add the most delectable crunch to a recipe, including this schnitzel. Like roasties? So simple, so tasty. Look what they do to some mashed spuds to create a gastronomic delight. Sounds fancy, is easy, tastes fantastic. Who knew that a simple herb like chives could do such wonders to roast veggies?

You could whack some frozen peas in the microwave OR you could try this marriage made in heaven — sweet peas with salty bacon. Try it. Your schnitzel will love you for it. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork. Coat each schnitzel on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry.

In a large pan or 2 medium-sized pans , melt sufficient clarified butter for the schnitzel to be able to swim freely in the oil or heat up the plant oil with 1 — 2 tbsp of clarified butter or butter. Only place the Schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is introduced to it.

Depending on the thickness and the type of meat, fry for between 2 minutes and 4 minutes until golden brown. Turn using a spatula do not pierce the coating! Remove the crispy schnitzel and place on kitchen paper to dry off. Dab carefully to dry the schnitzel. Arrange on the plate and garnish with slices of lemon before serving. Ingredients Decrease Serving 4.

The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review DuckiDeva. Rating: 5 stars. This recipe is very similar to the 's Luchow recipe I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it.

Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream Read More. Rating: 3 stars. This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though they both rated this a 3.

They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks I enjoyed preparing something new. Link to comment Share on other sites More sharing options Gifted Gourmet Posted March 18, Melissa Goodman aka "Gifted Gourmet".

Marlene Posted March 18, Marlene cookskorner Practice. Do it over. Get it right. Mostly, I want people to be as happy eating my food as I am cooking it. Fried egg for Schnitzel Holstein anchovy and capers optional Fairly plain sides. I like the spaetzle; maybe something with cabbage like saurkraut.

Nicolai Posted March 18, SuzySushi Posted March 18, SuzySushi "She sells shiso by the seashore. Bob Libkind aka "rlibkind" Robert's Market Report. Russell J. Wong aka "rjwong" Food and I, we go way back Peter B Wolf Posted March 18, OK, here is " Mr.

Know-it-all " again. And I have been criticised before. Roesti also called Swiss Potatoes in this country are just that: 'Swiss". Spaetzle are originally from Germany Schwaben, a part of 'Baden-Wuertemberg Please, friends, trust me. KatieLoeb Posted March 19, Posted March 19, Katie M.

Posted March 19, edited. Grub Posted March 20, Topic Starter. Posted March 20, At first I felt a tad confused because there seems to be so many different opinions on how this dish should be done — but the more I read, and re-read this thread, they all look so damn tasty, I'm thinking, I'm gonna have nothing but Schnitzel for the next couple of weeks Well, here's the result: This batch was fried at a higher temperature than the others, so it took on a darker color, btw.

And yeah, Sauerkraut wouldn't be a good match for this at all. Go to topic listing. Recently Browsing 0 members No registered users viewing this page.